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Homemade Pizza with Margherita, Peach & Basil, and Roasted Red Pepper Pesto Variations Recipe

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3.8 from 14 reviews

This homemade pizza recipe offers three delicious variations — Margherita, Peach & Basil, and Roasted Red Pepper Pesto. Each pizza features a homemade dough base topped with fresh, flavorful ingredients and baked to perfection in a hot oven. Ideal for entertaining or a fun cooking activity, guests can customize their pizzas with seasonal toppings and vibrant herbs. The recipe is straightforward, yielding a crispy, golden crust with melty cheese and fresh garnishes.

Ingredients

Pizza Dough (per pizza)

  • 1 batch homemade pizza dough

Margherita Pizza

  • Heaping ½ cup pizza sauce
  • 8 ounces fresh bocconcini mozzarella, sliced
  • ½ cup sliced cherry tomatoes
  • 10 fresh basil leaves
  • Red pepper flakes, to taste
  • Extra-virgin olive oil, for drizzling

Peach & Basil Pizza

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • ½ garlic clove, minced
  • 8 ounces fresh bocconcini mozzarella, sliced
  • 2 ripe peaches, sliced
  • 3 tablespoons pesto
  • 10 fresh basil leaves
  • Red pepper flakes, to taste

Roasted Red Pepper Pesto Pizza

  • Pesto, for spreading and dolloping
  • 1½ cups grated smoked mozzarella cheese
  • ½ cup sliced roasted red peppers
  • ½ cup fresh mint leaves
  • Red pepper flakes, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 500°F (260°C) to ensure it is hot enough for a crispy crust.
  2. Prepare Margherita Pizza: Spread about ½ cup of pizza sauce evenly over the dough. Top with 8 ounces of sliced bocconcini mozzarella and ½ cup of sliced cherry tomatoes. Bake in the preheated oven for 10 to 12 minutes until the crust is golden brown and cheese is melted. Remove from oven, then finish with 10 fresh basil leaves, a pinch of red pepper flakes, and a drizzle of extra-virgin olive oil before serving.
  3. Prepare Peach & Basil Pizza: In a small bowl, combine 1 tablespoon extra-virgin olive oil with ½ minced garlic clove. Brush this garlic oil over the pizza dough. Layer the pizza with 8 ounces sliced bocconcini mozzarella and slices of 2 ripe peaches. Bake in the oven for 10 to 12 minutes until the crust is browned. Remove from oven, then dollop 3 tablespoons of pesto over the pizza. Add 10 fresh basil leaves and red pepper flakes to taste. Drizzle extra olive oil and serve.
  4. Prepare Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto over the pizza dough. Top with 1½ cups grated smoked mozzarella and ½ cup sliced roasted red peppers. Bake for 10 to 12 minutes until the crust is crisp and cheese is melted. Remove from oven, then add dollops of additional pesto, ½ cup fresh mint leaves, and sprinkle red pepper flakes before serving.

Notes

  • To get a crispy crust, ensure your oven is fully preheated to 500°F before baking.
  • You can customize the toppings based on your preferences or seasonal availability.
  • For best results, use fresh ingredients, especially fresh herbs like basil and mint.
  • If you prefer, you can substitute bocconcini mozzarella with other types of fresh mozzarella.
  • The peaches should be ripe but firm to provide a nice texture contrast and sweetness.
  • Consider rolling out the dough thinly for a crispy, classic-style pizza or thicker for a chewier crust.
  • Use a pizza stone or baking steel if available to improve crust texture.

Find it online: https://recipesbyliza.com/homemade-pizza-with-margherita-peach-and-basil-and-roasted-red-pepper-pesto-variations-recipe/